I call this “Rustic Pasta” because it is simple. Really, it does not get any easier than this.
makes 3 to 4 servings
1 lb. gluten free pasta (I like penne because the lentils get stuck inside!)
1 bunch lacinato kale
1 pint orange tomatoes
1 cup cooked brown lentils
The juice of one lemon
S and P
Boil water for pasta. Drop kale in and blanch. Remove and roughly chop.
In a large saucepan, on low heat, bring the tomatoes up to temperature. Keep it low as you don’t want them to pop, just get slightly soft. Add kale and lentils. Season with salt and pepper.
When the pasta is ready, drain it and drop it into the vegetable pan tossing lightly to combine. Squeeze the lemon juice over the top. Eat and enjoy!